Maple Pecan Roasted Acorn Squash

When I want to bring cozy, seasonal flavors to the table, this Maple Pecan Roasted Acorn Squash is my go-to side dish. It’s sweet, nutty, buttery, and incredibly satisfying. Roasting brings out the natural richness of acorn squash, and when I top it with maple syrup, toasted pecans, and melted butter—it transforms into a dish that tastes like fall on a plate.

It’s perfect for holiday dinners, weekend meals, or whenever I want to make vegetables feel a little indulgent.

Why You’ll Love This Recipe

I love this dish for how simple it is to prepare, yet it always gets compliments. Here’s what makes it special:

• Beautiful presentation with minimal effort

• Naturally sweet and buttery

• Just a few wholesome ingredients

• Gluten-free and vegetarian

• Perfect as a side or even a light vegetarian main

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 acorn squash, halved and seeds removed

• 2 tablespoons butter (or vegan butter)

• 3 tablespoons maple syrup

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• ⅓ cup chopped pecans

• Optional: pinch of nutmeg or cayenne for a twist

Directions

1. Preheat the oven
   I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the squash
   I cut each acorn squash in half from top to bottom, scoop out the seeds, and place them cut-side up on the baking sheet.

3. Add the flavor
   I melt the butter and mix it with maple syrup, cinnamon, and salt. I brush this mixture generously over the flesh of each squash half.

4. Roast
   I roast the squash for about 45–55 minutes, or until it’s fork-tender and lightly caramelized around the edges. Halfway through, I spoon some of the melted syrup mixture from the pan back onto the squash to keep it moist.

5. Top with pecans
   In the last 10 minutes of baking, I sprinkle the chopped pecans over the squash to toast them gently in the oven.

6. Serve warm
   Once done, I let the squash cool slightly and spoon any syrup from the center over the top. Then I serve it warm, as a side dish or even as a sweet-savory main.

Servings and timing

This recipe serves 4 people (half a squash each). It takes about 10 minutes to prep and 45–55 minutes to roast, depending on the size of the squash.

Variations

• Make it vegan: I use plant-based butter or coconut oil.

• Add spice: I sprinkle a tiny pinch of cayenne or chili flakes for sweet heat.

• Make it dessert: I top it with a scoop of vanilla yogurt or ice cream and call it dessert.

• Use walnuts or almonds: If I don’t have pecans, other nuts work great too.

• Add cranberries: I sometimes mix in dried cranberries with the pecans for a pop of color and tang.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place the squash halves in a baking dish and warm them in a 350°F oven for 10–15 minutes, or microwave them for a minute or two.

They hold up well and even taste great cold on top of fall salads.

FAQs

Do I need to peel the acorn squash?

Nope! The skin softens when roasted and is edible, but I usually eat just the flesh and leave the skin.

Can I make this ahead?

Yes. I roast the squash earlier in the day or the day before and reheat it just before serving. I wait to add the pecans until reheating so they stay crunchy.

What can I serve this with?

It pairs beautifully with roasted meats, grain bowls, or as a hearty holiday side dish. I’ve also served it with quinoa and kale salad for a vegetarian meal.

Can I use honey instead of maple syrup?

Yes, but I find maple syrup gives the best classic fall flavor. Honey works too—just don’t roast at too high a temperature as it can burn faster.

How do I cut acorn squash easily?

I microwave the whole squash for about 2 minutes first to soften it slightly. Then I use a sharp knife to cut through from stem to tip.

Conclusion

This Maple Pecan Roasted Acorn Squash is one of those recipes that turns a simple vegetable into something really special. The rich maple glaze, warm spices, and buttery roasted squash come together in a dish that feels indulgent and comforting—without being complicated. It’s perfect for holidays, fall dinners, or just treating myself to a seasonal side that truly shines.

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